This rich and savory dish is perfect for entertaining- and you can assemble it all the night before!

This blog post was sponsored by Stonefire Naan, but all opinions expressed are my own.

When most people hear bread pudding, they think of dessert.  But there’s a whole other world of savory bread puddings and it’s pretty amazing.  Savory bread pudding, also sometimes known as strata, is a casserole made with cubed bread, cheese and other ingredients like vegetables or meat, baked in an egg-based custard.  This rich and elegant dish is equally suitable for the brunch or dinner table.  It also makes an excellent side dish or vegetarian entrée for the holidays.

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These lovely gluten-free mini quiches are the perfect addition to your Easter table.


Like many chefs and foodies, I usually get excited when spring is right around the corner.  It’s nice to see the winter squash and root vegetables at the market making way for the fresh spring vegetables that are suddenly abundant like ramps, fresh peas, asparagus, artichokes, radishes, garlic scapes, and leeks.

I also associate Easter with the beginning of spring.  Did you know that Easter always falls on the first Sunday after the first full moon after the vernal equinox?  For those of you who don’t remember your 8^thgrade Earth Science, the vernal equinox (March 20) is significant because it’s one of the two days of the year when day and night are about equal in length all over the world.   

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Featuring eggs in two different ways, this pasta dish is the ultimate comfort food.

By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time. 


I love a good recipe contest.  So when I heard about the new “Light and Lean Recipes” contest through the Recipe Redux, I got really excited.  Sponsored by Davidson’s Safest Choice eggs, this contest challenged us to come up with delicious recipes showcasing these pasteurized eggs. 

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Today I’m excited to review my dear friend Ally’s new cookbook, Ally's Kitchen: A Passport for Adventurous Palates.  You may know Ally from her popular blog, Ally’s Kitchen. In this unique book, she shares her favorite recipes from around the globe and lets you wander the world without ever leaving your kitchen! 

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Protein-packed quinoa replaces white rice in this healthier version of the classic Chinese restaurant dish.  Quinoa is a gluten-free whole grain that provides a variety of vitamins, minerals and fiber to boost the nutrition of this recipe.

Fried rice holds a special place in my heart.  The year after I graduated from college and was living on my own for the first time, it was the first dish I learned to make.  I pretty much ate nothing but fried rice for a year.  It was fast, easy, convenient and most importantly, cheap! 

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My Spinach, Mushroom & Gruyere Strata is a perfect dish for Sunday brunch.  A strata is a layered casserole made with cubed bread, eggs, cheese and other ingredients like vegetables or meat.  It’s similar to a savory bread pudding and it’s definitely a comfort food.  The beauty of making a strata is that you can toss in whatever ingredients you have on hand and you can prepare it all the night before.  In the morning, simply bake it and serve it straight out of the oven while it’s hot and puffed up. 

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If you’re looking for a quick and easy dinner recipe that uses fresh summer vegetables, then try my Summer Zucchini and Corn Frittatarecipe.  A frittata is like an Italian version of an omelet.  Mastering a perfect omelet can take years and in fact, many chefs are often asked to prepare an omelet as a test of their culinary skills.  But unlike an omelet, there is no fancy technique or complicated flipping involved with a frittata.  You simply sauté your vegetables, meat or other desired ingredients in a skillet, pour in your eggs and cook on the stove until the edges are set.  Then pop it in the oven and in just 10 minutes, you will have a fluffy, golden frittata ready to eat.  And to make things even easier, you can slice it and serve it right out of the skillet. 

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